SPICY POTATO GRATIN
Who doesn't love cheesy baked potato casseroles? This version spices things up a bit by using smoky chipotles in adobo sauce and fragrant Gruyere in the cheese sauce. Because a crunchy topping is just about mandatory, I sprinkle the whole thing with crispy panko bread crumbs. A mandoline will make quick work of slicing the potatoes.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
- In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
- Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
- Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.
GARLIC POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
- Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
- Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
- Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.
SMOKY YAM GRATIN
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- In a small saucepan over medium-high heat, melt the butter and add the garlic. When the garlic has browned, add the onions. Cook the onions until slightly caramelized, about 3 to 5 minutes. Stir in the flour and the chipotles and cook for an additional minute. Pour the cream and stock into the pan and stir. Season with salt and pepper, to taste. Bring the mixture to a simmer, stirring occasionally.
- Layer about 1/3 of the yam slices in a well greased 11-inch baking dish. Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top. Repeat the steps, reserving 1/4 cup of the cheese.
- In a small bowl, mix together the bread crumbs, reserved cheese and parsley. Set aside.
- Cover the yams with foil and bake in the oven for 30 minutes. Remove from the oven, discard the foil and top with the bread crumb mixture. Return to the oven for an additional 15 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Garnish with chopped parsley and serve.
SMOKY NEW POTATOES
Cook potatoes on the barbecue for a smoky flavour. Keep whole, or cut them in half, or into thick slices if you want them more coated in the paprika butter
Provided by Barney Desmazery
Categories Barbecue, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large pan of salted water and bring to the boil. Simmer for 5-8 mins until just cooked through, then drain. Return to the pan.
- While the potatoes are still steaming, toss in the paprika, butter, crushed garlic and a large pinch of salt, then serve. Or, for added smokiness, tip the potatoes onto a large piece of foil or into a flameproof pan. Scrunch the foil to create a parcel that's open at the top, then sit it on the side of the barbecue in indirect heat so the potatoes sizzle in the butter. If the barbecue has a lid, close it and cook the potatoes for 15-20 mins until starting to turn golden (this adds smoky flavour - don't worry, the potatoes will not overcook), then serve from the parcel or pan.
Nutrition Facts : Calories 177 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
SMOKY SPINACH GRATIN
-----This recipe is a current entry in the RSC contest. Please add your review only between Friday, Feb 22nd-Sun, Feb 24th to preserve fairness in the contest. If you would like a reminder of when to review sign up here: http://www.recipezaar.com/bb/viewtopic.zsp?p=3510230. Photos should not be added until Feb 27th.
Provided by Parsley
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Thaw spinach and drain off any liquid; set aside.
- Preheat oven to 400.
- Lightly grease a 1 1/2 qt casserole.
- In a saucepan, over medium heat, melt the butter.
- Add the shallots and sautee until soft.
- Add the flour and stir vigorously.
- Slowly whisk in the milk.
- Add the salt, pepper and cayenne.
- Continue to cook and stir constantly until mixture thickens.
- Reduce heat to low and add the shredded smoked Gouda cheese. Stir constantly until melted and do not allow to boil.
- Stir in the thawed, drained spinach.
- Remove saucepan from heat and set aside.
- In a small bowl, beat the 2 egg whites until peaks form.
- Immediately gently fold the beaten stiff egg whites into the spinach mixture.
- Pour entire mixture into the casserole.
- Bake, uncovered for 15-20 minutes or until browning on top to desired browness on top.
Nutrition Facts : Calories 210.6, Fat 13.2, SaturatedFat 8.2, Cholesterol 42.9, Sodium 416.1, Carbohydrate 12.2, Fiber 3.6, Sugar 5.1, Protein 13.5
SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW
Steak and Cajun potatoes make a tasty meal for two - perfect for special occasions like Valentine's
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
- To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
- Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
- Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.
Nutrition Facts : Calories 802 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
SMOKY POTATO GRATIN (FOR BBQ)
DH and I made this recipe on the BBQ last night to accompany Grill Roasted Chicken with Chimichurri Rojo. From Williams-Sonoma. We enjoyed the potatoes very much. We easily halved the recipe, but still used 2 garlic cloves. We also used salted butter and this was fine.
Provided by Dr. Jenny
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Salt the water. Add the potato slices and cook until they are slightly softened but not completely tender, about 8 minutes. Drain the potatoes well and let cool.
- Prepare a charcoal or gas grill for indirect grilling over medium-high heat.
- Using the side of a chef's knife, smash the garlic cloves and sprinkle with a generous pinch of salt. Continue smashing and scraping the garlic into a paste.
- In a small saucepan over medium heat, melt the butter. Stir in the garlic paste, parsley and thyme, and season with salt and pepper.
- Spray a mesh grill pan with nonstick cooking spray. Place 2 potato slices in the center of the grill pan, then create 2 separate rings of potato slices: Starting with the inner ring, arrange the slices, slightly overlapping the center slices as well as the previous slice, to create a fanned effect. Then form an outer ring of potato slices, slightly overlapping the inner ring.
- Brush the first layer of potatoes with some of the garlic-herb butter and season with salt and pepper. Repeat to create a second layer on top of the first one. Brush the top layer with garlic-herb butter and season with salt and pepper.
- Transfer the grill pan to the center of the grill and cover the grill. Cook, basting the potatoes with garlic-herb butter every 10 minutes, until they are tender and browned on top, 35 to 45 minutes.
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